This recipe is also from the 1967 Betty Crocker’s Hostess Cookbook, and is a perfect addition to the Speedy Baked Beans I added yesterday!  Again, not a bad looking recipe… but nowhere near as good as my BBQ’d ribs recipe with my ho’made sauce and ever tasty dry rub!  Anyhoo… this one goes for more of that Asian flavor as opposed to some of the ultra-tasty flavors from the south and southern Midwest-ish part of the U.S..

• 4 pounds loin back ribs, cut into 1-1/2 inch pieces
• 1 cup soy sauce
• 1/2 cup dry sherry
• 2 tablespoons honey
• 1 clove garlic, crushed
• 1/2 cup honey

Place ribs in plastic bag or shallow glass dish. Combine remaining ingredients except 1/2 cup honey; pour over meat. Fasten bag securely or cover dish with plastic wrap. Refrigerate 4 hours, turning ribs occasionally. Remove ribs from marinade; reserver marinade.

Heat oven to 325°. Place ribs in jelly roll pan, 15-1/2 x 10-1/2 x 1 inch; bake 1-1/2 hours, basting occasionally with reserved marinade. Remove from oven, brush with 1/2 cup honey. If desired, chill overnight.

To heat ribs, wrap in aluminum foil and place in 350° oven for 45 minutes.  8 servings.

[If desired, chill overnight?!  Wow, what kind of delayed gratification freak wrote this recipe?!  "Ah! These smell FANTASTIC!!!  I think I'll wait until tomorrow to eat them."  Yeah, I don't think so!]